Roll the pastry out into a rectangular sheet of about 11" x 10" and quarter inch thickness.
Sprinkle sugar all over the sheet, then press the sugar in gently first using your finger tips, then by running a rolling pin over the sheet to make sure the sugar is embedded into the pastry.
Turn the sheet over, and again, sprinkle sugar, press it in and roll gently over it with a rolling pin.
Now make a small inward fold of about 2 inches from the top of the sheet (the longer side of the rectangle). Then make another small inwards fold this time from the bottom of the sheet. Flatten the folds down with a rolling pin.
Again make another fold from the top and from the bottom, so that the top and bottom folds now meet at the centre of the sheet. Sprinkle some more sugar over it then flatten with a rolling pin.
Finally fold through the centre so that the top folds and the bottom folds are one on top of the other like a cylinder. Again, flatten the cylinder with a rolling pin.
Chill this cylinder of dough for about half an hour.
Remove the folded pastry and slice it into half inch strips.
Place these strips on a tray and chill them again for about 20 minutes.
In the meantime, preheat your oven at 180 C.
Line a tray with baking paper. Take a strip at a time and press them gently into a bowl of the remaining sugar, just to lightly coat each one. Then place them on the baking sheet, making sure to leave 1 and a half inches space between the strips as they will expand and flatten as they bake to form the palmier shape.
Once all are done, put the tray into the oven, bake for about 15 minutes. Check and turn them over, and bake again for another 5-10 minutes or until all the palmiers are golden and crispy.
Remove and place on a rack to cool completely.
Store in an airtight container.